Not fall off the bones babybacks.

Car Wash Mike

<p />Last 2 times I cooked babybacks they were great tasting but not fall off the bone. I changed 2 things, 1. I quit using mustard. 2. I wrapped in foil for 1 hour but the temp never got over 200.
I think the temp should have been a little higher.
Next time, I using mustard and getting the temp up to 225 for the 1 hour in foil.
Any thoughts?[p]CWM

fiver29

Car Wash Mike,[p]I usually do mine at 250* indirect the whole time. Somtimes I wrap in foil and sometimes I don't. It seems when I wrap in foil they fall off the bone more, though.

BBQfan1

Car Wash Mike,
If you're into some experimentation, try the following:
Rather than go with foil, which can make ribs a little mushy in addition to fall-off-the-bone, try an indirect cook over a drip pan with a good supply of regular Coke inside. I got this method from Dr. Chicken and there does seem to be something in the steam from Coke (not diet; too many chemicals) that really helps break down the meat to the proper tenderness. Call it psychological perhaps, but 30 Eggers at Eggfest can't be wrong--that's how I did the ribs there and they disappeared faster than Michael Jackson's nose!
Spritzing with a mix of apple juice and apple cider vinegar (90-10 in favour of juice) also is nice for flavour/moisturizing.....
qfan

Nature Boy

Car Wash Mike,
Until you get the feel of the "flex" that indicates that the ribs are done, it might help to check the internal temp. 190 or so will usually pull cleanly from the bone. If you want sloppy fall-off-the-bone ribs, then foil them....and still cook to 190. If the meat does not pull right off the bone, that is usually an indication they are not done. Either cook longer, or increase your temps. If you are going indirect (can't tell from your picture), then 275-300 dome should give you good results in 4 hours or so. At 250, they usually take closer to 5 for me.[p]How long did you cook them? You say your dome never got over 200?? If so, that would explain it.[p]Hope that helps!
Beers to you
Chris

Car Wash Mike

Nature Boy,
It does help, usually 5 hours at 190-200. Like I said I will bump up the temp during the next foil. Always indirect.
Thanks,
How about that nice rub on there?[p]CWM

Nature Boy

Car Wash Mike,
Yeah baby! [p]Man...I am tired. Spent all night cooking 3 briskets and 2 butts for Dale at Seasonal Distributors. He was putting on a fireplace demo for some of his dealers and I volunteered to cook lunch for them...with a little bit of hope of showing them what DP rubs can do. Overall a success...but I am BEAT![p]Cheers!
Chris

nikkig

BBQfan1,
Love the nose joke..that is just too funny! I will have to agree about your ribs. They were some of the best ribs I have had. Hope you make more this year.[p]~nikki

The Other Dave

BBQfan1, I would love to try your recipe, but I think I'd be inclined to try Barq's root beer rather than Coke. I am of the compulsive sort. Can you give times/temps as in the 3/1/1.5 type of thing, please?

BBQfan1

The Other Dave,
I'm not trying to be a smartass, but really, unlike some folks here, I never really use a recipe or document my cooks! And honestly, the ribs at Eggfest were probably the best I did last year (I wish it had of been at one of the competitions we entered, but....lol). I strongly believe that successful cooking has much to do with your demeanor and attitude while doing it. Eggfest was a time of getting together with folks I hadn't seen in a year or two (or in some cases, meeting for the very first time!) and that really was my focus. As for the ribs, they were 3 big slabs of loin back ribs that I'd purchased in Fairfax, VA, at a Costco by Nature Boy's place and I seasoned em overnight with plain yellow mustard and our basic rub. At the 'fest I put them on, indirect, over that drip pan of Coke at about 250 on a borrowed rack from NB. A couple chunks of applewood provided the smoke. I'd spritz em with the apple juice/vinegar blend every time I went by the cooker on the way to the keg of Sammy Adams (or once every 20 minutes, whichever came first). Just let em go til they would arch in the centre when lifted by tongs (about 4.5 hrs), remove and slice into individual ribs. Oh, a bit more dry rub to finish about 10 minutes before i knew they'd be coming off.... Served em 'dry', since we were trying to 'showcase' our rub a bit...
Dave, I'm not trying to be vague or flippant, but I really think that going by 'feel' is really the best way to cook bbq. If I want definite measures and techniques, I'll become a fan of baking (BAKEfan...not much of a ring to it, is there?).... Sure, the seat of the pants style of que sometimes leads to failures, but the successes.... ahhh, they make it all worth while!
Bottom line; go for the Barq's!! I also hear that root beer makes a really nice quick marinade for brisket!
Qfan

Grumpa

BBQfan1,[p]I am not a chemist but I am pretty sure that the "something" in coke steam is a result of the carbonation of the water itself.[p]Many many years ago in early life, I worked at a fast food place and we always cleaned the stainless steal counters with carbonated water from the drink machines. I have used carbonated water for many things since that time including cooking and it does have some type of special quality.[p]It is my "opinion" that when using for steam as mentioned in your post, any soft drink or carbonated water product will offer the same result as the "coke". [p]Perhaps others can offer further input on this if they have knowledge in this area. Again, just my "opinion".[p]

Salmon

Hey Mike here's what I've been doing for years and they have almost always turned out perfect.[p]I cook them at about 250 until they have a real nice color and are just starting to pull back from the bone, this is usually 3 hours or so. Next I foil them adding in about 1/2 cup of a mixture of pineapple juice with brown sugar disolved in it. I keep them on the fire till they start to tear when I pull on them. Last 30 minutes I remove the ribs from the foil, sauce/glaze and drizzle on a little heated honey. Easy peasy!!!![p]
Sage